Can we say YUM?
I think so!
I remember trying a recipe from a book I thought I trusted. Ha! I can still taste the grease-soaked, crumbly, nasty things.
On the bright side, the fudge icing was divine.
Good for you? No. Necessary? Well, that depends on how you look at it. Sinfully delicious? Oh yes.
Gluten-Free Yeast Doughnuts
- 1¼ cups white rice flour
- 1 cup granulated sugar
- 3/4 cup potato starch
- ½ cup corn starch
- ½ cup plus 1 tablespoon Sorghum Flour
- 4 teaspoons xanthan or guar gum
- 1 teaspoon salt
- 1 ¾ teaspoons baking powder
- 7 ½ teaspoons instant dry yeast
- 1 ¼ cups warm milk
- 1 ½ sticks unsalted butter, melted
- 2 large eggs, lightly beaten
- 4 cups vegetable oil (or more) for frying (We use coconut oil!)
- Extra sugar, powdered sugar or cinnamon, or glaze, optional.
1. Place rice flour, granulated sugar, potato starch, corn starch, sorghum flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.
2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
3. Let dough rest for 20 minutes in a warm, draft-free area.
4. Cover cookie sheets with parchment or wax paper, and coat with rice flour.
Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a ¼ to 1/2-inch opening. Pipe a donut-shaped circle onto parchment paper….OR….wet hands and roll pieces of dough into a log, and connect the ends (which is what I did). Set donuts on baking sheets and let proof for 20 minutes in a warm, humid environment. I actually just turn the oven on for a couple of minutes, and then turn it off and put them in there, where it’s nice and warm. Works great!
5. In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently lift a couple of donuts into the oil and fry 4 to 6 minutes or until golden brown. Turn over with a fork. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired. Or, like I did, you can glaze them with a powdered sugar glaze, which is just butter and powdered sugar and water. Just add a little powdered sugar at a time until it’s as thick as you want.